Filipinos are very resourceful with their food. Many delicacies from the Philippines are made from unusual ingredients like animals’ internal organs, and among them is a Cebuano specialty that has become a rather famous food trip favorite.
Tuslob Buwa is a bubbly gravy-like substance made out of a pig’s brain, cooked with a variety of spices to add to its flavor. It is commonly eaten by dipping puso (hanging rice) into the gravy for a delectable, meaty taste.
It was previously sold in Pasil and Suba in Cebu City, but over the years, it has become one of the most famous Cebu food delicacies, expanding to other locations around the island.
One establishment, in particular, offers a unique ambiance as you enjoy the famous tuslob buwa.
Aside from having one of the wittiest names for a tuslob buwa establishment, Big Brain creates a relaxing atmosphere for dining al fresco.
Their main branch is located within a residential area in the uptown neighborhood of Kasambagan. They also sell their selection of scrumptious street food every night at the IL Corso Food Yard.
Big Brain’s outdoor dining setup is covered with a roof to protect you from the heat of the sun or the rain, and a big open area lets customers walk around and take photos.
Coconut trees stand by each corner of the restaurant, creating an island-like atmosphere. Lights connected to the tree’s branches illuminate the spacious area and create an atmospheric vibe at night.
COOKING TUSLOB BUWA
An order of tuslob buwa at Big Brain is good for two people. You will be given a butane stove, a wok, 10 pieces of puso, and small cups containing spices for the gravy, such as garlic, onions, and the pig brain.
Cooking tuslob buwa is similar to Korean sampgyupsal, as you do the cooking yourself right at your table.
Turn on the butane stove, put in the oil, the spices, and the brains to cook. Soy sauce gives the gravy its brown color, while also adding more flavor.
As it cooks, the gravy starts to boil, creating a bubbling effect. This is where the name “tuslob buwa” comes from, as “tuslob” in Cebuano means to dip, while “buwa” refers to something bubbling.
As it boils, take pieces of your puso and dip them right in. Make sure to get enough of the gravy to maximize its flavor.
This exotic dish isn’t the restaurant’s only food offering. You can also get side dishes to pair with the gravy. Many of these are commonly found in sidewalk diners and grilling restaurants around the city.
Their calamari is delicious with its dressing, giving it a sweet flavor. You’re also going to love their chicken skin with its crunch exterior that you can dip into some vinegar.
Ginabot is also a popular menu item. Similar to chicken skin, this is best paired with vinegar and puso.
The dish is made out of pork intestines and shaped like a flower. This is a go-to budget-friendly dish you can find along sidewalk eateries called pungko-pungko.
For only Php 200, you can enjoy a delicious meal of tuslob buwa with a partner or friend. Side dishes are also competitively priced, so this new diner could be the perfect budget-friendly eatery for you.
If you’re tired of spending way too much on fine dining and want to experience something different, Big Brain would be a great addition to your list of go-to affordable restaurants in the city.
It’s always fun to try out the best of the city’s cuisine in small-scale establishments, since there’s also a level of authenticity that adds to the experience.
Local cuisine doesn’t have to be eaten on major streets and highways. Sometimes, local businesses can create an ambiance to make it more memorable and worthwhile.
HOW TO GET THERE
Villa Aurora Tennis Court, Pres. Laurel St, Cebu City
4:00 PM – 10:00 PM
If you wish to commute to the restaurant, ride a jeepney going to F. Cabahug Street. You can get off at RedDoorz Mabolo along the highway.
From there, you can walk to the restaurant. Make sure to use navigation apps like Google Maps to guide you. You can also bring a private vehicle since the restaurant has a spacious parking area.